Method for detecting content of monascus pigments in meat products

A technology of monascus pigment and meat products, applied in the field of qualitative or quantitative detection of red yeast pigment content in meat products, detection of red yeast pigment content in meat products, can solve the problem of no qualitative and quantitative analysis of components of monascus pigment Monascus pigment quantitative and qualitative methods, unable to detect the concentration and other problems, to achieve the effect of simple and clear pre-treatment steps, good extraction effect, and good separation effect

Active Publication Date: 2012-07-11
INST OF AGRI PROD QUALITY SAFETY & STANDARD JIANGXI ACAD OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above method only stipulates that the mixture of red yeast rice pigments can reach a certain standard to be qualified. There is no qualitative and quantitative analysis of the components of red yeast rice pigments. When one or several pigments are added to the sample, its concentration cannot be detected. Therefore, it is urgent Accurate qualitative and quantitative analysis of the components of Monascus pigment in food is required
However, so far, there has been no research on the quantitative and qualitative methods of the components of Monascus pigment in food

Method used

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  • Method for detecting content of monascus pigments in meat products
  • Method for detecting content of monascus pigments in meat products
  • Method for detecting content of monascus pigments in meat products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] Weigh six prepared sausage samples, 2.00g each, place them in a 50mL centrifuge tube, add a certain amount of standard solution respectively, and prepare samples with three concentrations of 0.5 mg / kg, 1.0 mg / kg and 5.0 mg / kg solution, each concentration was done in parallel, each sample was added with 15 mL of methanol + ethyl acetate (2+8 V / V) solution, 3 g of anhydrous sodium sulfate, 20 mg of ascorbic acid, vortexed for 30 s, ultrasonicated for 10 s min, centrifuge at 10000 r / min for 5 min. Transfer the supernatant to another 50 mL centrifuge tube. Add 10 mL of methanol+ethyl acetate (2+8 V / V) solution to the residue, and repeat the extraction once. The supernatants were combined, blown to near dryness with nitrogen at 40°C, and adjusted to 10.0 mL with ethyl acetate + cyclohexane (1+1 V / V), pending purification.

[0083] The liquid to be purified is injected into the gel permeation chromatography (GPC) column from a 5mL sample loop, set the pump flow rate to 5mL / ...

Embodiment 2

[0092] Weigh 2.00g each of six prepared roast chicken samples, put them in a 50 mL centrifuge tube, add a certain amount of standard solution respectively, and prepare three concentrations of 0.5 mg / kg, 1.0 mg / kg and 5.0 mg / kg For the sample solution, two parallels were made for each concentration, and the parameter settings of the sample pretreatment, data acquisition and processing system were the same as those in Example 1.

[0093] Concentrations of red yeast pigment standard series were 0.20 mg / mL, 0.50 mg / mL, 2.00 mg / mL, 5.00 mg / mL, and 10.0 mg / mL, respectively. Data using multipoint calibration.

[0094] According to the above multi-point correction method formula:

[0095]

[0096] The calculated average recoveries of three concentrations of 0.5 mg / kg, 1.0 mg / kg and 5.0 mg / kg in roast chicken were 76.3%, 87.0% and 90.7%, respectively. That is: if 1 kg of roasted chicken sample contains 0.5 mg, 1.0 mg or 5.0 mg of the components of monascus pigment, this detection ...

Embodiment 3

[0098] Weigh 2.00g each of six prepared ham samples, place them in a 50 mL centrifuge tube, add a certain amount of standard solution respectively, and prepare three concentrations of 0.5 mg / kg, 1.0 mg / kg and 5.0 mg / kg. Sample solution, two parallels were done for each concentration, and the parameter settings of the sample pretreatment, data acquisition and processing system were the same as those in Example 1.

[0099] Concentrations of red yeast pigment standard series were 0.20 mg / mL, 0.50 mg / mL, 2.00 mg / mL, 5.00 mg / mL, and 10.0 mg / mL, respectively. Data using multipoint calibration.

[0100] According to the above multi-point correction method formula:

[0101]

[0102] The calculated average recoveries of 0.5 mg / kg, 1.0 mg / kg and 5.0 mg / kg in ham were 77.6%, 88.7% and 93.4% respectively. That is: if 1 kg of ham sample contains 0.5 mg, 1.0 mg or 5.0 mg of the components of monascus pigment, this detection method can detect 0.388 mg, 0.887 mg and 4.67 mg corresponding...

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Abstract

The invention provides a method for detecting the content of monascus pigments in meat products, which comprises the steps of obtaining a proper amount of samples of the meat products to be tested, rubbing and enabling the samples to be uniform; weighing out the prepared samples; extracting with methanol + ethyl acetate solution, dehydrating by adding anhydrous sodium sulfate, and adding ascorbic acid to prevent monascus pigments in the samples from being oxidized; blowing the extract to be nearly dry, diluting the extract to volume with ethyl acetate + cyclohexane solution, and placing the extract for purification treatment; pouring the solution to be purified into a gel permeation chromatography column via a sampling ring; setting high performance liquid chromatography conditions; using the high performance liquid chromatography to determine the solution to be purified; and processing and analyzing data. The method is simple and convenient, rapid, sensitive, accurate and economic and is capable of detecting the monascus pigments in the meat products through qualitative and quantitative analyses of all components of the monascus pigments.

Description

technical field [0001] The invention relates to a method for detecting the content of red yeast rice in meat products, in particular to a method for qualitatively or quantitatively detecting the content of red yeast rice in meat products, belonging to the field of food safety detection. Background technique [0002] Meat products refer to cooked meat products or semi-finished products that use livestock and poultry meat as the main raw material and are seasoned, such as sausages, ham, bacon, braised meat in sauce, barbecue meat, etc. Adding food coloring agents to meat products can improve its color and better attract consumers' attention. Food coloring is generally divided into two categories: food synthetic coloring and food natural coloring. Synthetic pigments were once widely used due to a series of advantages such as strong tinting power, bright color, good stability, easy dissolution and color matching, and low cost. However, with the continuous development of toxico...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06
Inventor 胡丽芳罗林广卢普滨戴廷灿储怡士周瑶敏李伟红廖且根
Owner INST OF AGRI PROD QUALITY SAFETY & STANDARD JIANGXI ACAD OF AGRI SCI
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